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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

163 related items for PubMed ID: 35741946

  • 21. Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten-free muffins.
    Saeidy S, Nasirpour A, Barekat S.
    J Sci Food Agric; 2023 Feb; 103(3):1404-1411. PubMed ID: 36138558
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  • 22. Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects.
    Filipović V, Nićetin M, Filipović J, Stupar A, Kojić J, Lončarević I, Šobot K, Laličić-Petronijević J.
    Foods; 2024 Jun 20; 13(12):. PubMed ID: 38928882
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  • 25. Influence of Avocado Purée as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins.
    Othman NA, Abdul Manaf M, Harith S, Wan Ishak WR.
    J Am Coll Nutr; 2018 Jun 20; 37(7):583-588. PubMed ID: 29652576
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  • 26. Phytonutrient composition, antioxidant activity and acceptability of muffins incorporated with red capsicum pomace powder.
    Nath P, Kale SJ, Kaur C, Chauhan OP.
    J Food Sci Technol; 2018 Jun 20; 55(6):2208-2219. PubMed ID: 29892122
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  • 29. Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties.
    Harastani R, James LJ, Ghosh S, Rosenthal AJ, Woolley E.
    Foods; 2021 Aug 15; 10(8):. PubMed ID: 34441660
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  • 31. Antioxidant and Anti-Inflammatory Activities of the Extract and Bioaccessible Fraction of Mango Peel in Muffins.
    Plaitho Y, Kettawan A, Sriprapai H, Kettawan AK, Kooprasertying P.
    Food Technol Biotechnol; 2024 Jun 15; 62(2):242-253. PubMed ID: 39045304
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  • 34. Effect of barley β-glucan addition as a fat replacer on muffin quality.
    Onacik-Gür S, Żbikowska A, Kapler E, Kowalska H.
    Acta Sci Pol Technol Aliment; 2016 Jun 15; 15(3):247-256. PubMed ID: 28071024
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  • 35. The Potential of Modulating the Reducing Sugar Released (and the Potential Glycemic Response) of Muffins Using a Combination of a Stevia Sweetener and Cocoa Powder.
    Gao J, Guo X, Brennan MA, Mason SL, Zeng XA, Brennan CS.
    Foods; 2019 Dec 05; 8(12):. PubMed ID: 31817474
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  • 36. Selected Physico-Chemical, Nutritional, Antioxidant and Sensory Properties of Wheat Bread Supplemented with Apple Pomace Powder as a By-Product from Juice Production.
    Valková V, Ďúranová H, Havrlentová M, Ivanišová E, Mezey J, Tóthová Z, Gabríny L, Kačániová M.
    Plants (Basel); 2022 May 06; 11(9):. PubMed ID: 35567257
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  • 39. Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties.
    Troilo M, Difonzo G, Paradiso VM, Pasqualone A, Caponio F.
    Foods; 2022 Jun 18; 11(12):. PubMed ID: 35741997
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